New| Duck Scallops with Spiced Elderberry Sauce | ||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||||||||||||||
Peverada sauce: Brown shallot in 1/2 cup of olive oil. When oil is well heated, add the minced duck breast. Next add the livers. Add lemon juice, wine, a ladle of broth and season well with a bit of broth cube. Pepper generously. Add cloves and bay leaf. Simmer for about two hours, adding a bit of broth, if necessary, to keep sauce from evaporating. Finally, add the elderberry flowers. Remove cloves and bay leaf. Puree sauce in a blender with 50 g extra virgin olive oil. Adjust seasoning. Simmer sauce over low heat for 10 minutes, stirring constantly. Meanwhile, saute duck breasts. Remove from heat while the center of the duck breast is still pink. To serve, spread peverada sauce on plate and arrange sliced duck breast on top. |
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